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1 tbsp. plus 1 tsp. all-purpose flour
In a shallow dish, combine flour, salt and black pepper. Dredge chicken in the seasoned flour; shake off excess.
In a large wok or skillet over medium-high heat, cook garlic in hot oil about 10 seconds. Add chicken and stir-fry 2 to 3 minutes, or until light golden. Remove chicken to a plate.
Add broth, ginger, soy sauce, and sweet potato to the wok and bring to a boil. Cover, reduce heat to low, and simmer 10 minutes, or until potato is just tender. Return broth to a boil. Add green pepper and chicken and cook, stirring, 2 minutes, or until chicken is just cooked through and sauce has thickened slightly. Sprinkle with cilantro.
Poster's Notes:
Posted by Tzvi McCloud
Nutritional Info Per Serving: 268 calories; 23g protein; 33g carbohydrate; 5g fat; 3g fiber
1/2 tsp. salt
1/4 tsp. black pepper, freshly ground
12 oz. boneless, skinless chicken breast, cut into 1" chunks
1 tbsp. garlic, sliced
1 tbsp. canola oil
1 cup reduced-sodium chicken broth
1/4 cup crystallized ginger, slivered
2 tsp. reduced-sodium soy sauce
1 large sweet potato (about 1 pound), peeled and cut into 3/4" cubes
1 green pepper, sliced into 1/8" wedges
1 tbsp. fresh cilantro, chopped
I would recommend serving this dish over rice.